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Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.)
Vyncke, W. (1975). Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fet. Seif. Anstr. Ernährungsindustrie 77(6): 239-240. https://dx.doi.org/10.1002/lipi.19750770610
In: Fette, Seifen, Anstrichmittel. Die Ernährungsindustrie. Industrieverlach von Hernhaussen: Hamburg. ISSN 0343-9704, more
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